Phat wun sen

Phat wun sen

Mixed fried vermicelli

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
250g rice vermicelli
10 dried shiitake mushrooms
2 tablespoons peanut oil
3 large garlic cloves, finely chopped
2 fresh red chillies, seeded and finely chopped, (optional)
185g pork fillet, thinly sliced
250g raw prawns, peeled, deveined and chopped
2 leeks, thinly sliced, white part only
or 6 spring onions, thinly sliced
1 tinned bamboo shoot, cut into thin matchsticks
2 carrots, cut into thin matchsticks
2 tablespoons fish sauce
1 tablespoon white vinegar
1 teaspoon salt
2 teaspoons sugar
1/2 teaspoon freshly ground black pepper
3 tablespoons fresh coriander leaves, chopped
Bawang goreng, (optional)

Method

  1. Soak the vermicelli in boiling water for 5 minutes, then drain well. Soak the mushrooms in hot water for 20–30 minutes, then drain well, cut off and discard the stems and thinly slice the caps.
  2. Heat the peanut oil in a wok or large heavy-based frying pan over low heat. Add the garlic and chilli and cook until soft. Move to one side of the wok, increase the heat to medium, add the pork and stir fry for 3–4 minutes, or until cooked. Add the prawn, leek, bamboo shoot and carrot and stir-fry for a further 3 minutes.
  3. Combine all of the seasonings, add to the wok, and simmer for 1 minute, then add the vermicelli and toss until well mixed and heated through. Garnish with the coriander leaves and, if liked, fried onion flakes.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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